11 Ingredients
  • 1 pound asparagus
  • 2 cups baby carrots
  • 1 red bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 yellow bell pepper, stem removed, seeded, and cut into 1/2-inch-thick slices
  • 1 eggplant, ends removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 to 8 fresh basil leaves
  • 6 to 8 cherry tomatoes
  • 1 small jicama, peeled and cut into 1/2-inch-wide sticks
  • 2 cups sugar snap peas, stems removed
Nutrition
80
4% daily value
8 servings
                                       
                                            high-​fiber, low-​fat, low-​sodium, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

1% 0

Saturated

0% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

6% 18

Carbs (net)

- 10

Fiber

31% 8

Sugars

- 8

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

4% 103

Calcium

5% 52

Magnesium

9% 38

Potassium

12% 574

Iron

15% 3

Zinc

6% 1

Phosphorus

13% 89

Vitamin A

31% 275

Vitamin C

103% 93

Thiamin (B1)

15% 0

Riboflavin (B2)

13% 0

Niacin (B3)

11% 2

Vitamin B6

23% 0

Folate equivalent (total)

21% 84

Folate (food)

- 84

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 1

Vitamin K

32% 39
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